Slice chicken into bite-sized pieces. Combine all rub ingredients and rub on chicken slices and allow to marinate in refrigerator overnight. Combine all sauce ingredients in a pot and heat on low to a simmer. Blend with an immersion blender while simmering, until mixture is smooth then remove from heat. Add chicken slices to sauce (sauce may need to be whisked prior to adding chicken if oils have separated) and simmer until chicken is fully cooked. Serve with toothpicks as an appetizer or with rice and beans as an entrée.

Bring eggs to room temperature. Heat the milk and cream to a boil in a saucepan. Once a hard boil is reached, remove from heat immediately and allow to cool to slightly warmer than room temperature. Crack the eggs into a blender and pulse on lowest blend setting, while slowly adding the cream mixture, oil, and sugar to the blender. Cease blending once all is fully incorporated. Spoon mixture into tartlet shells and bake according to manufacturer’s directions. If manufacturer doesn’t provide directions, bake for 15 minutes (or until set/slightly firm) at 350 degrees F. Remove and allow to cool.

Preheat oven to 400 degrees F. Peel squash then rub with a low FFA Extra Virgin Olive Oil like our Organic Nocellara. Roast until a knife can be effortlessly passed through the thickest part. Cool then chop into ½ inch cubes and reserve. Peel onion and wash and seed bell pepper. Chop vegetables into ½ inch pieces and place with raisins in our A-Premium White Balsamic or your favorite O Live Brooklyn vinegar for 30 minutes to pickle. Prepare cous cous and quinoa separately according to manufacturer’s directions, then cool. Once cooled, mix cous cous with quinoa, chopped pickled vegetables, raisins, and desired quantity of fresh herbs. In a separate bowl, whisk together your favorite O Live Brooklyn oil and vinegar (the Basil Olive Oil & Alfoos Mango Vinegar is our favorite) to make a vinaigrette. Add salt and pepper to taste and drizzle with vinaigrette. Serve cool. This dish is all about experimenting with proportions: do what tastes good to you!

Caramelize onions by sautéing in Organic Garlic Olive Oil on high heat, making sure to reserve enough Garlic Olive Oil to also sauté the mushrooms and garlic (in separate skillet). Add ½ of the Pinot Noir Vinegar to deglaze the pan once onions have caramelized and reduce until thick/spreadable. In separate skillet, sauté mushrooms and garlic in remaining Garlic Olive Oil. Deglaze with remaining Pinot Noir Vinegar and reduce until thick. Combine onions and garlic-mushroom mixture in a bowl. Fold in cheese until completely incorporated. Fold in Black Truffle Oil. The mixture should be free of liquid. If necessary, toasted breadcrumbs or crackers can be added to thicken mixture. Fill crepes and roll like a burrito. Finish with Merlot Salt.

Makes 12 mini crepes

Recommended Substitutions: Alternatively, O Live Brooklyn White Truffle Oil may be substituted for the Black Truffle Oil in this recipe.

Place all ingredients in separate bowls and allow guests to assemble their own custom salads with desired ingredients. Garnish with a vinaigrette made from your favorite O Live Brooklyn Oils and Vinegars. The standard rule of thumb when making a vinaigrette is typically 3 parts of oil to 1 part vinegar, but be creative and formulate to your own tastes! For a heartier salad, add chopped cooked American-style bacon or pancetta.

Wash all produce. Peel, devein, and remove tails from shrimp. Chop into ½ pieces and place in bowl. Reserve shrimp in refrigerator. Mix lime juice, vinegars, and spices and add mixture to shrimp. Return to refrigerator for 1 hour. After an hour has passed, drain liquid from shrimp into a separate bowl. Add chopped vegetables to vinegar mixture and allow to pickle for 2 hours. Turn oven broiler on “high.” Rub corn with Lime Olive Oil corn then broil until golden brown color is achieved all over. Once cooled, cut corn from cob. Add corn and shrimp to pickled vegetables along with cilantro. Season with Pacific Kosher Flake Salt, as needed. Serve immediately.

Roast or steam sweet potatoes until fully cooked, then remove from heat and separate from skins. Mash sweet potatoes, season with table salt and pepper to taste and set aside. Sauté onions in ½ cup Extra Virgin Olive Oil. Once caramelized, deglaze pan with Sherry Balsamic Vinegar and reduce until all the vinegar has evaporated. In a separate skillet, sauté apples in remaining oil and reserve. On a flat surface, lay down one tortilla. Spread a thin layer of sweet potatoes onto tortilla, up to a half inch away from the edge. Evenly and lightly sprinkle onions, apples, and cheese on top of tortilla, then top with a second tortilla to form the quesadilla. Brush both top and bottoms of quesadilla lightly with oil and sear in a skillet on high heat until golden brown on one side, then flip and repeat. Repeat the process with remaining ingredients. Cut into wedges with a pizza cutter and garnish with Black Lava salt.

Toss the squash with the Apricot White Balsamic and let it sit for 30 minutes. Steam in a rice cooker until tender. If you don’t have a rice cooker, just put a small wire rack in the bottom of a large pot and lay the squash on top. Pour some water and put a lid on top and cook over medium heat until tender. About 20 to 30 minutes. Season with salt. Mix all the remaining ingredients together. Enjoy!

In a mixing bowl, mix the kale with the honey ginger balsamic and olive oil. Season with salt. Massage the kale with your hands, squeezing firmly to crush and tenderize. Set aside for 20 minutes. Add the rest of the ingredients. Enjoy!

Heat a small sauté pan over medium heat and add the sesame seeds. Toast for a minute or two or until the white sesame seeds have begun to lightly brown. Set aside. Mix all ingredients together and season with salt.